Admissions & Records CATH Home
Accreditation & Affiliations
Advisory Board
Culinary Arts Education
Hospitality Education
Our Faculty
Library & Learning Resources
Scholarships
The Hospitality Industry
Welcome To Our World
CATH FAQ's

Culinary Arts Fast Track 15 Month Sequence

Year One
Fall Spring Summer
    SDV 100 
    HRI 159
    HRI 147
    HRI 106
    HRI 219
    MTH 120
Year Two
Fall Spring Summer
HRI 158 HRI 134 HRI 190
HRI 207 HRI 128 HRI 299
HRI 251 HRI 145  
HRI 206 HRI 224  
HRI 218 HRI 119  
HRI 220    


Notes:


1. Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling. Students must schedule and complete an entry interview with their faculty advisor (Chef Eric Breckoff for students with last names from A to M, or Chef John Maxwell for students with last names from N to Z). Once enrolled, students should meet with Chef Breckoff or Chef Maxwell  every semester to review status toward graduation and their scheduling strategy.

2. Courses should be taken as listed to ensure timely graduation within 15 months.

3. Courses listed in bold may be taken via distance-learning.

4. This scheduling arrangement is contingent upon sufficient class sizes and freedom from class cancellations.

5. The following courses are also required for graduation and may be taken any semester they are available and fit into the student’s schedule:

  • ENG 111 (This is a prerequisite for ENG 112)
  • ENG 112

  • HLT 100

  • Humanities/Fine Arts Elective
  • Social/Behavioral Science Elective




Culinary Arts 2-Year Schedule

for students starting in Fall Semester-
Year One
Fall Spring Summer
SDV 100 HRI 218 HRI 147
HRI 106 HRI 220 HRI 159
HRI 219 HRI 134  
HRI 158 HRI 119  
Year Two
Fall Spring Summer
HRI 207 HRI 128 HRI 190
HRI 251 HRI 145 HRI 299
HRI 206 HRI 224  
     
     
for students starting in Spring Semester-
Year One
Spring Summer Fall
SDV 100 HRI 159 HRI 207
HRI 106 HRI 147 HRI 251
HRI 219   HRI 206
HRI 134   HRI 158
HRI 119    
Year Two
Spring Summer Fall
HRI 128 HRI 190  
HRI 145 HRI 299  
HRI 224    
HRI 218    
HRI 220    


Notes:


1. Once enrolled, students should meet with their faculty advisor (Chef Eric Breckoff for students with last names from A to M, or Chef John Maxwell for students with last names from N to Z) every semester to review their scheduling strategy and status toward graduation.

2. Courses should be taken as listed to ensure timely graduation within 2 years.

3. Courses listed in bold may be taken via distance-learning.

4. This scheduling arrangement is contingent upon sufficient class sizes and freedom of class cancellations.

5. The following courses are also required for graduation and may be taken any semester they are available and fit into the student’s schedule:

  • ENG 111 (This is a prerequisite for ENG 112).

  • ENG 112

  • HLT 100

  • MTH 120 (This is a prerequisite for HRI 251)
  • Humanities/Fine Arts Elective
  • Social/Behavioral Science Elective

J. Sargeant Reynolds Community College
School of Culinary Arts, Tourism & Hospitality
Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
voice: 804.523.5069 | facsimile: 804.786.5465 | hospitality@jsr.vccs.edu
Reynolds... The Opportunity College! Search Site Site Map